Print

Creamy Irish Cream Cold Brew Float Recipe with Easy Baileys Whipped Cream

irish cream cold brew float - featured image

A rich and indulgent cold brew coffee float topped with Baileys whipped cream, perfect for a refreshing and boozy coffee treat.

Ingredients

Scale
  • 1 cup (240 ml) cold brew coffee
  • 2 scoops (about 1 cup/240 ml) vanilla ice cream
  • 2 tablespoons (30 ml) Irish Cream Liqueur (Baileys)
  • 1/2 cup (120 ml) cold heavy cream
  • 2 tablespoons (15 g) powdered sugar
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • Optional garnishes: cocoa powder, shaved chocolate, or coffee beans

Instructions

  1. Chill a medium mixing bowl in the fridge for about 10 minutes.
  2. Pour 1/2 cup (120 ml) cold heavy cream into the chilled bowl. Add 2 tablespoons (30 ml) Baileys Irish Cream, 2 tablespoons (15 g) powdered sugar, and 1/2 teaspoon (2.5 ml) vanilla extract.
  3. Whip the mixture with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes. Avoid overwhipping.
  4. In each tall glass, add 1 cup (240 ml) cold brew coffee.
  5. Gently place 2 scoops (about 1 cup/240 ml) vanilla ice cream on top of the cold brew.
  6. Spoon a generous dollop of Baileys whipped cream over the ice cream.
  7. Add optional garnishes such as a dusting of cocoa powder, shaved chocolate, or coffee beans.
  8. Serve immediately with a spoon and straw.

Notes

Chill the mixing bowl and beaters before whipping cream for best results. Stop whipping at soft peaks to avoid grainy texture. Use quality cold brew coffee that is smooth and less acidic. For dairy-free version, substitute heavy cream and ice cream with coconut cream and dairy-free vanilla ice cream. Serve immediately to prevent melting. Baileys whipped cream can be made ahead and refrigerated for a few hours.

Nutrition

Keywords: cold brew, Irish cream, Baileys, whipped cream, coffee float, dessert coffee, boozy coffee, easy coffee recipe